Popcorn cookies

Method

1. Beat the butter and sugar in a mixing bowl with an electric mixer for about 3 minutes until pale and fluffy. Add the egg and honey, then mix for a few minutes more until very light.

2. Add the plain flour, cornflour, polenta, baking powder, bicarbonate of soda and salt, then mix until just combined.

3. Use an ice cream scoop or 2 spoons to portion the dough into 40g balls, then put on a lined baking tray(s). Chill for at least 1 hour or up to 24 (you could also freeze them at this point – see Make Ahead).

4. Heat the oven to 200°C/180°C fan/gas 6. Space out a few cookie dough balls on another lined baking tray, leaving at least 5cm between them to allow for spreading. Lightly press 5-8 popcorn pieces into the top of each ball. Bake for 12-14 minutes until golden at the edges. Leave to cool on the tray. Repeat with the rest of the dough, cooking them in batches, as required.